Biscut & Jam Recipe

Prep

Preheat the oven to 425°F (220°C). Place a rack in the middle position. Line a baking sheet with parchment paper or lightly grease it. Make sure your butter and liquids are very cold; you can briefly chill the cut butter in the freezer while you measure dry ingredients.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly distributed.

Cut in butter

Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overwork; these bits create flaky layers.

Add liquids

Make a well in the center of the dry mixture. Pour in the cold buttermilk and the 2 tablespoons cold milk. Using a fork or rubber spatula, gently stir just until the dough comes together — it will be slightly shaggy and sticky. If the dough seems very dry, add up to 1 tablespoon more buttermilk.

Turn out and fold

Turn the dough out onto a lightly floured surface. With floured hands or a bench scraper, gently pat the dough into a rectangle about 1-inch thick. Fold the dough in half toward you, rotate 90 degrees, pat again to 1-inch thick — repeat this folding/patting 2 more times. This creates layers for flakiness. Do not over-handle.

Cut biscuits

Pat or roll the dough to a final thickness of about 3/4 to 1 inch. Using a 2.5-inch round biscuit cutter (or the rim of a glass), press straight down without twisting to cut biscuits. Press the scraps together once, gently re-roll to 3/4–1 inch and cut additional biscuits. You should get about 8–9 biscuits.

Egg wash (optional)

If using egg wash, beat the egg with 1 teaspoon water. Brush the tops of the biscuits lightly with the egg wash or simply brush with the remaining 1 tablespoon cold milk for a softer finish.

Bake

Place the biscuits on the prepared baking sheet so the edges just touch for taller, softer sides, or spaced apart for crispier sides. Bake in the preheated oven 12–15 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool slightly

Remove the biscuits from the oven and transfer to a wire rack. Brush the warm tops with the 2 tablespoons softened butter so it melts into the layers. Let the biscuits cool 5 minutes so they’re warm but not scalding for assembly.

If your jam is very thick, loosen it with 1 teaspoon hot water and stir until spreadable. Split each warm biscuit horizontally with a serrated knife or by pulling along the natural seam.

Spread about 1 to 1 1/2 tablespoons of softened butter on the bottom half of each biscuit, then spread 1 to 1 1/2 tablespoons of jam on the top of the buttered bottom half (adjust amount to taste). Replace the top of the biscuit.

Optional finishing: dust biscuits lightly with powdered sugar if desired, or serve plain. Serve warm.